Instructions

Soak the dried chickpeas in a large bowl with plenty of water for at least 20 to 24 hours to soften. They will double in size when done.

Place the chickpeas and the rest of the ingredients in a large food processor. Pulse until the mixture is coarse but not puréed. Place the mixture in a large bowl.

Using a small scoop (or your hands), shape each falafel into about 1 ½ inch balls and place on a tray to prepare for cooking. Add another teaspoon or so of the chickpea flour if the mixture is too wet.

Place about 9 falafel balls into your air fryer and spray the tops of the balls with the avocado or canola oil. This helps to brown them. Air fry the falafel balls at 370 degrees for 15 minutes. They should be nice and golden brown and crispy. Repeat the air frying until you’ve fried around 30 to 34 falafel balls.

Store leftover falafel balls in the refrigerator for up to two days. You can freeze the leftovers in a large baggie and reheat.

Notes

You need to soak the dried chickpeas in water for at least 20 to 24 hours. 24 hours is ideal. There are no shortcuts here! Using canned chickpeas will not work, they are too mushy! Once soaked the chickpeas with double in size when ready.

I like to use a small cookie scoop so that the falafel balls come out uniform. The perfect size is 1 1/2 to 2 inches in size.

If the mixture is too wet, add a little more chickpea flour, but not too much or the falafels will come out dry. You can squeeze out the extra liquid as well.

Spray the falafel balls with cooking spray which will make them golden brown and crispy when cooked!

Store leftover falafel balls in the refrigerator for up to two days. You can freeze the leftovers in a large baggie and reheat.

The prep time does not include the soaking of the chickpeas.

The Nutritional Facts can be found in the Crispy Air Fryer Falafel Balls recipe. Other nutritional facts in this recipe can be found in the individual links listed in the ingredients.